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Hunter's Chicken Cacciatore

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PREP TIME
60 min
COOKING TIME
95 min
TOTAL TIME
155 min
SERVINGS
12 servings
Dinner
Hunter's Chicken Cacciatore
Ingredients
  • 2 teaspoons olive oil
  • 6 cloves garlic, sliced
  • 2 (28 ounce) cans whole peeled plum tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 3/4 cup red wine
  • 1 tablespoon white sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green bell peppers, cut into chunks
  • 2 onions, cut into chunks
  • 1 pound fresh mushrooms, sliced
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/4 cup olive oil
  • 5 pounds skinless, boneless chicken pieces
  • 1 1/2 pounds dry linguine pasta
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon freshly shredded Parmesan cheese, or to taste
Instructions
1
Begin by heating 2 teaspoons of olive oil in a large cooking vessel over low heat, and cook the garlic until it reaches your desired level of tenderness but not browning, approximately 3 minutes. Next, pour in the tomatoes with their juice, and use a utensil to leave the tomatoes in chunky pieces. Introduce the tomato paste, red wine, sugar, oregano, basil, salt, and black pepper into the sauce, mixing until the tomato paste is smoothly incorporated into the mixture. Bring the sauce to a gentle simmer, and cook, stirring frequently, while you prepare the vegetables.
2
Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook the carrot and celery until they are tender, taking around 5 to 8 minutes. Then, stir the cooked vegetables into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, taking another 5 to 8 minutes; mix them into the sauce. Heat an additional 1 tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they release their liquid, approximately 10 minutes; then stir them into the sauce. Allow the sauce to simmer while you cook the chicken.
3
In a separate bowl, beat the eggs. Place the flour in another shallow dish. Heat 1/4 cup of olive oil in a large cooking skillet over medium heat. Dip the chicken pieces into the eggs, then coat them in flour. Remove any excess flour, and brown the chicken pieces in the hot oil until they are golden on both sides, taking around 15 minutes. Set the chicken pieces aside.
4
Preheat your oven to 325 degrees F (165 degrees C). Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour the remaining sauce and vegetables over the chicken; cover.
5
Bake in the preheated oven until the chicken is tender and no longer pink inside, approximately 1 hour. If the sauce begins to boil harder than a gentle simmer, reduce the oven heat to 300 degrees F (150 degrees C). About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring frequently, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
6
Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.